Dip green tomato slices in egg, then coat with cracker crumbs. Fry in hot oil until golden brown.Turning so both sides are crispy. ...
Wash and slice cucumbers in 1-inch slices.Dissolve 2 cups slack lime in 2 quarts water and add 2 gallons more water.Put pickles in mixture and let stand 24 hours.Rinse several times in cold water an ...
Cover pickles, salt and onion with water and put in refrigerator for 2 hours; drain well.Heat sugar and vinegar until sugar is dissolved; put pickles in large bowl and pour mixture over pickles and ...
Cook, without stirring, until it comes to a boil.Put in container and store in refrigerator. ...
Mix thoroughly and store in refrigerator for at least 2 days before serving.Will keep up to 3 weeks in the refrigerator. ...
Drain pineapple, save 3/4 cup of syrup.Put 3/4 cup syrup and all ingredients (except pineapple chunks and coloring) in saucepan.Cook, uncovered, for 15 minutes.Add pineapple and boil briskly for 5 m ...
Cook macaroni with no salt.Saute dried beef and onion in small amount of butter.Blend soup and milk.Stir in cheese, dried beef, onion and macaroni.Fold in eggs.Cover and bake 30 minutes at 350\u00b0 ...
Wash currants; remove from stems.Add raspberries, water and sugar.Let stand for one hour.Boil gently for 45 minutes.Stir frequently.Pour into sterilized jars. ...
Mix and bake in moderate oven until slightly browned.Reserve a few crumbs for top.Press crust into a 9 x 13-inch pan. ...